Should you need a treat to bring to a party this week or want to apologize to co-workers for your behavior at said holiday party, can I suggest making these Popcorn recipes. While I love a cookie swap as much as the next girl; sometimes (only sometimes) you don’t need seven dozen Peanut Butter blossoms Amirite? Sometimes you just want a handful of something crunchy and sweet and leave it at that. Or you can’t look at another frosted anything, and need something crunchy, smokey and savory, I’ve got you covered there too.

Best part about these recipes; you can put all three together in under 2 hours; and you never have to put your oven on. They package up perfectly as gifts in either treat boxes, tins or quart size tupperware. #holidaywin

Directions:
In a large, deep stockpot, cook popcorn according to instructions.
You may find it easier to make it in two batches. Set aside.White Chocolate, Toasted Coconut & Cashew
Add coconut to a small non-stick skillet over medium-low heat. Keep the pan moving to toast the coconut. Do NOT leave this pan, the coconut will burn very quickly. This should only take about 2 minutes to lightly brown. Once coconut is done, set aside; and wipe out skillet, you’ll use it again.

Place coconut, chopped nuts and a pinch of sea salt to the bottom of a LARGE bowl (you’ll want to toss the popcorn together, so you’ll need a large bowl with room to toss).

Using a double-boiler or the two-pan method, melt white chocolate until smooth.
Add the popcorn to the bowl, and drizzle the chocolate in. Using tongs, toss popcorn in bowl to coat with chocolate, coconut and nuts; keep moving the popcorn until everything is coated. Allow to cool. Store in two quart-size, airtight containers.
Rosemary, Sage with Pistachios and Smoked Paprika
Add pistachios to a non-stick skillet over medium-low heat. Much like the coconut, keep moving the pan to just lightly toast the nuts. Again, this should only take a 2-3 minutes. Once pistachios are toasted, transfer to a cutting board; and dice. Add nuts to another LARGE bowl.

In the same skillet, melt 1 tbs butter. Add the herbs and a pinch of sea salt; saute until lightly crisped. Remove the herbs to the large bowl. In the same skillet (without wiping out), melt the remaining butter. In the large bowl, add popcorn to nuts and herbs and drizzle with melted butter. Toss the ingredients together, adding the smoked paprika and a few more pinches of sea salt to taste. Allow to cool. Store in two quart-size, airtight containers.Milk Chocolate, Toffee with Sea Salt
To get the “drizzled” look on your popcorn versus coated, spread the popcorn out in one layer on your counter (covered with wax paper).

Using a double-boiler or the two-pan method, melt chocolate until smooth. Using a pastry bag or just dipping a clean butter knife in the chocolate, drizzle the chocolate over the popcorn. While chocolate is still warm, sprinkle on the chopped Heath bars (or butterscotch chips) and several pinches of Sea Salt. Allow to cool in one layer before packaging. If you’d rather just toss to combine without the drizzle effect; simply combine the candy, sea salt and melted chocolate together in a LARGE bowl as the other recipes dictate. Allow to cool. Store in two quart-size, airtight containers
This should make up for what you did after 5 glasses of holiday punch in front of your boss, right?